Description
This Thai Chicken Curry Soup is a flavorful and comforting dish that combines tender chicken, aromatic herbs, and creamy coconut milk with the spicy kick of red curry paste. Perfect for a cozy meal, this soup features rice noodles and fresh vegetables simmered to perfection in a rich broth infused with ginger, garlic, and lime juice.
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1/4 cup red curry paste
- 8 cups chicken broth
- 1 13.5oz can coconut milk
Main Ingredients
- 2 large cooked chicken breasts, sliced or shredded into small pieces
- 5oz rice noodles
Herbs & Greens
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh basil, chopped
- 3 oz baby spinach
Finishing Touch
- 1 lime, juiced
Instructions
- Sauté Vegetables: Heat a large Dutch oven over medium-high heat and add olive oil. Once hot, add the diced onion and red bell pepper. Cook for 3-4 minutes until they begin to soften, stirring occasionally.
- Add Aromatics and Curry Paste: Stir in the minced garlic and grated ginger, cooking for about a minute until fragrant. Mix in the red curry paste and stir continuously for another minute to release the flavors.
- Simmer Soup Base: Pour in the chicken broth and coconut milk, stirring well to eliminate any clumps of curry paste. Add the cooked chicken and rice noodles to the pot. Bring the mixture to a boil.
- Cook Noodles: Once boiling, reduce the heat to medium and allow the soup to simmer for 8-10 minutes, or until the rice noodles are soft and fully cooked.
- Add Herbs and Spinach: Stir in the fresh cilantro, basil, and baby spinach until the spinach wilts slightly.
- Finish and Rest: Turn off the heat and stir in the lime juice for a bright, fresh flavor. Let the soup rest for 10 minutes to meld the flavors before serving. Garnish with extra fresh herbs if desired.
Notes
- Use pre-cooked chicken breasts for convenience or poach fresh chicken in broth before starting soup.
- If you prefer a spicier soup, increase the amount of red curry paste gradually.
- Rice noodles can vary in cooking times; check package instructions to avoid overcooking.
- For a vegetarian version, substitute chicken broth with vegetable broth and chicken with tofu or additional vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
